- 1/2 cup hoisin
- 1/4 cup tamari
- 1/4 cup mirin or dry sherry
- 1/4 cup green onions
- 2 tablespoons minced fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced Hawaiian peppers or chile paste
- 2 (1-pound) rib-eye steaks
- 1 tablespoon light brown sugar
- 2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated
- 2 tablespoons Essence
- 1 tablespoon crushed Szechwan peppercorns
- In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.
- Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
- Preheat a grill.
- Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.
- Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
- Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
- Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.
Emeril's "paniolo" (hawaiian Cowboy) Steak
Mocha Ice Cream Sandwiches With Macadamia Nut Hawaiian Vintage Chocolate Chunk Cookies
Macadamia Nut Hawaiian Vintage Chocolate Chunk Cookie
Emerilized Hawaiian Poke
Southwest Cowboy Steak With Skillet Corn Sauce And Tortillas
Grilled Taro Leaf Wrapped Mahi Mahi With Lilikoi (passion Fruit) Reduction
Cucumber Papaya Salad
Molokai Sweet Potato Salad
Mocha Ice Cream